Firehouse Multi-Bean Salad - cooking recipe

Ingredients

1 (15 oz.) can black beans
1 (15 oz.) can kidney beans
1 (15 oz.) can Northern beans
1 (15 oz.) can garbanzo beans
1 c. chopped tomato
1 c. chopped yellow and red peppers
1 c. chopped onion
2/3 c. celery
3 Tbsp. fresh basil
2 Tbsp. fresh parsley
2 Tbsp. olive oil
2 Tbsp. lemon juice
1 1/2 tsp. fresh oregano
1/2 tsp. ground red pepper

Preparation

Combine veggies in one bowl.
Combine remaining ingredients and 3/4 cup water; salt and pepper.
Pour over beans and veggies. Cover and refrigerate 4 to 24 hours.
Toss.